Ham and Artichoke Risotto

• 1 large artichoke
• 1/2 lemon
• 5 cups strong chicken stock
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, minced
• 1 clove garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 6-ounce slice boiled ham, about 1/4-inch thick
• Freshly grated Parmesan cheese to taste
• Coarse salt and freshly ground pepper to taste

1. Pull away the dark green outer leaves of the artichoke until you reach the yellow inner leaves.
2. Cut one to two inches off the top of the artichoke, eliminating all prickly parts.
3. Cut the base in half vertically.
4. With a sharp knife, cut away the fuzzy choke and any remaining little leaves.
5. Cut each half into thin slices and place in small bowl of water into which you have squeezed the lemon half.
6. Bring the chicken stock to a simmer on top of the stove.
7. Meanwhile, heat the butter and oil in a heavy skillet and cook the onion and garlic until the onion is soft.
8. Drain the artichoke slices, pat them dry and saute for two to three minutes.
9. Add the rice and saute, stirring for one to two minutes, making sure the grains are coated with the butter and oil.
10. Add the wine and stir it until it is absorbed.
11. Add the hot broth one-half cup at a time, stirring frequently.
12. Do not add the next cup before the previous one is completely absorbed.
13. When the rice is almost done (it should be creamy but al dente) add the ham and Parmesan cheese.
14. Season to taste and Serve at once.

artichoke, lemon, chicken, unsalted butter, olive oil, onion, clove garlic, arborio rice, white wine, ham, parmesan cheese, salt

Taken from cooking.nytimes.com/recipes/10450 (may not work)